Spaghetti Squash With Spinach, Feta And Herbed White Beans

• 1 (398 ml) can navy beans (drained and rinsed)
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil, divided
• 1 tablespoon white wine vinegar
• 3 lbs spaghetti squash
• 1 bunch spinach
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 garlic cloves, chopped fine
• 1/2 cup crumbled feta cheese
• salt and pepper
• grated parmesan cheese

1. In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
2. Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
3. Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
4. In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
5. Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
6. Add feta cheese and bean mixture; heat through.
7. Add salt and pepper to taste.
8. Add spinach mixture to squash and toss.
9. Transfer to serving platter and sprinkle with parmesan cheese.

navy beans, fresh basil, oregano, olive oil, white wine vinegar, spinach, butter, onion, garlic, feta cheese, salt, parmesan cheese

Taken from www.food.com/recipe/spaghetti-squash-with-spinach-feta-and-herbed-white-beans-430495 (may not work)